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Annual theme
Over the years, I transitioned from New Year resolutions to birthday personal reviews. (links to turning 32, 34, and 35) This Ali-abdaal short reveals the fragmented feeling I had this year’s review, that is something to needle the topics together. The idea of a theme. That said, my theme for 34 is brave because: The…
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Meet people to meet ideas
Almost fifty days into writing, one thing became apparent: the lack of things to write about. There are things I’m already doing to find ideas: The reality of having a family and in my 30s: the social connection and new experience became stagnant. I circle around the same agenda of wake up, work, family, phone,…
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Collect prompt templates
Prompt library is extremely helpful only when I started collecting prompts. One way is to turn an occasional chat into a prompt template for the so I can duplicate when I need to. The prompt I use to create a prompt template:
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5 fear and purpose crossovers
Throughout this 4 year experiment of trying to write and document, there are 2 elements that determined the action (or no action): purpose and fear. When the intensity of purpose is higher than fear, I can take action. When the reverse happens, I stay in my comfort zone. I have experienced 5 phases. Phase 1.…
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Crossover point of fear and purpose
Leaving my previous job was, both, the most scary and blessing career decision I made. I was comparatively young when I was promoted, I was youngest in many manager meetings. There was definitely a lot of work put in, but it became a restriction I gave myself. It was difficult for me to share, to…
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初心 by 江振誠
81 一旦自滿，就不會進步 109 這是一件我所認同的事情，那就勇往直前放手去做吧 122 存錢對我來說並不重要，重要的是在法國這段時間，我要如何投資自己的料理廚藝 125 我跑片法國各地，去最好的餐廳，點最好的料理，詳細記錄心得及過程中延伸的靈感 135 我催眠自己去了解法式美味的意義，完全不以固有的成見、個人的角度批評任何一種料理，發自內心地全然接收 137 成功的背後只有堅持，沒有僥倖 149 主廚所調製的醬汁對我而言可能太鹹了，但我壓制住自己感官 太鹹 的反應，反而不斷自我催眠，記住了，這才是對的味道 153 在法國，餐廳經營的所有事物都以主廚和料理為中心，主廚是一家店的靈魂，主廚的特質會影響一家店的風味與風格，也決定了餐廳的成功與否 173 我知道我的離開，並不是因為我在感官花園已經學夠了，正是因為不夠，所以我要試探其他的可能 179 這裡資源匱乏，幾乎什麼都沒有，但正因如此，我才能好好地重新思考料理之於我的意義 190 要改餐廳的名字很容易，最大的挑戰是 管理。……我執意大刀闊斧進行改革。什麼是對的，什麼是錯的，什麼東西保留，什麼東西要改，我心中有一把尺，有一張清晰的藍圖，旁人很難插手。 200 當你一個人作夢時，那就只會是一個夢；但是當大家一起做夢，夢想就會成真 220 技巧如同房屋的地基一樣重要…但是如果過度強調技巧，就容易流於匠氣……廚藝的真正價值不在於食材的價值，而是要做出料理的深度…提升到視馬鈴薯特性予以不同烹調方式的 藝 224 技巧學會後，如何發揮，如何創立自我的風格，才是成敗的關鍵 227 現在我手邊有蘆筍，心底很自然地會根據食材特性與當下環境，並發出最直接的靈感。這個最原始的靈感，就是Honesty 238 當客人吃下的第一口，剛好是一盤料理中最精華的部分時，那麼這道菜色的擺置方式就是成功的。為什麼呢?客人用餐，永遠最記得第一口吃下去的感覺，這關對整頓飯、餐廳廚師的印象 255 料理所要表現的是生活的態度，而非華而不實的裝飾。因此，只要跟著心底的感覺走，就是回到最初的Honesty 260 彈性，就是精準且圓融，對周遭事情要能伸能縮 263 我認為最極致的服務並不是提供一個機械式的標準流程，而是客製化，以及我一直強調的細節…我希望我的合作夥伴都能夠有自己的想法，各自能夠獨立思考與執行，這是我挑選合作人才的最重要的角度與標準 267 當我覺得已經可以把一到菜做到完美的時候，也就是我放手的時候。唯有一再挑戰，不斷前進，才不會被固定在一個框架裡 268 初心成就了一種溫柔地提醒，使我能享受的不只是那份成果，而是享受自己全心投入其中的過程
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Dynamic filtering is connecting 2 categories
Very often we over categorize things, usually at the start of the project, and that is unsustainable. For reasons: 1. Duplicated files: a file, or type of file, falls into two or more categories. 2. Unsearchable: everyone has a different category logic. I see apples in red and green, he sees apples from Japan and…
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Bias reaction muscle and scheduled post
This is a 3 minute clip of Chris Koerner on The Diary Of A CEO sharing to act on the curiosity in the least amount of time possible. I enjoyed his way to phrase “strengthen the bias reaction muscle”. It reminds me of the fear, sweaty palm, hearing my own heartbeat when posting my first…
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Keeping a prompt library
Spending time on finding the AI chat from 2 weeks ago is the worse experience. I found two ways to make that more manageable. 1. For long and deep dive threads, rename the chat, even pin for quick access. 2. For repeated prompts, Keep a prompt library. A copy of my prompt library.